Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper leaving an overhang on two sides.

In a large mixing bowl, combine the rolled oats, ground flaxseeds, chopped walnuts, cinnamon, and salt.

In a small microwave-safe bowl, warm the almond butter and honey together for 30 seconds, then stir until smooth.

Mix the vanilla extract into the warmed almond butter and honey mixture.

Pour the wet ingredients over the dry oat mixture and stir thoroughly until every oat is coated.

Fold in the dried cranberries until evenly distributed.

Transfer the mixture to the prepared baking pan and press down very firmly with a spatula to ensure the bars hold together.

Bake for 22 to 25 minutes or until the edges are golden brown.

Remove from the oven and let cool completely in the pan for at least 1 hour before lifting out by the parchment and slicing into 12 bars.